Dill Pickle Bacon Pasta Salad
A delightful mix of savory and tangy flavors, this pasta salad combines bacon and pickles for a dish that's perfect for summer BBQs, picnics, or potlucks.
Ingredients
For the Dressing
- 1 cup Mayonnaise Adds creaminess to the salad
- 1/2 cup Sour Cream Offers tangy flavor
- 1/4 cup Pickle Brine Infuses dressing with tanginess
- 1 tablespoon Yellow Mustard Enhances flavor
- 1 teaspoon Kosher Salt Elevates taste
- 1 teaspoon Sugar Balances tanginess
For the Salad
- 8 slices Bacon Provides smoky, crispy texture
- 8 ounces Short Pasta Acts as the main ingredient
- 1 cup Pickles Adds refreshing crunch
- 1 cup Mini Cucumbers Contributes fresh bite
- 1 cup Mild Cheese Offers creamy texture
- 1/2 cup Red Onions Brings color and bite
- 1/4 cup Fresh Dill Adds freshness
- to taste Salt and Pepper For adjusting seasoning
Instructions
Preparation
- Cook the short pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, mix mayonnaise, sour cream, pickle brine, yellow mustard, kosher salt, and sugar until smooth.
- Cook the bacon until crispy, then chop it into pieces.
- In the same bowl, add the cooked pasta, bacon, pickles, mini cucumbers, mild cheese, red onions, and fresh dill.
- Gently mix everything together until well combined.
- Taste and adjust with salt and pepper as needed.
- Refrigerate for at least 1 hour before serving to let the flavors meld together.
Notes
To serve, serve cold as a side dish at your next event. Pairs well with grilled meats, sandwiches, or can be enjoyed on its own. Garnish with extra dill sprigs for presentation. Store leftovers in an airtight container in the fridge and consume within 3 to 5 days. Stir before serving if the salad becomes watery.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 25gSaturated Fat: 7gSodium: 800mgFiber: 1gSugar: 3g
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